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Churro Easter Egg Pops

When it comes to Easter treats, few things are as fun, delicious, and festive as Churro Easter Egg Pops. These crisp, cinnamon-sugar-coated delights combine the irresistible crunch of churros with the whimsical charm of Easter eggs.
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Ingredients
  

For the Churros:

  • 1 cup water
  • 1/4 cup unsalted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Coating:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

For Decoration (Optional):

  • White chocolate melted (for drizzling)
  • Colored sprinkles
  • Pastel icing for decorative patterns

Additional Items:

  • Lollipop sticks or wooden skewers
  • Piping bag with a large star tip

Instructions
 

Make the Churro Dough

  • In a saucepan, combine water, butter, sugar, and salt. Heat over medium-high heat until it boils.
  • Reduce heat to low, add the flour, and stir until the mixture forms a smooth ball.
  • Remove from heat and cool for 5 minutes.
  • Stir in the eggs one at a time, then mix in the vanilla extract.

Shape the Churro Eggs

  • Transfer the dough to a piping bag with a large star tip.
  • Pipe egg-shaped churros onto a parchment-lined baking sheet.
  • Insert lollipop sticks into the base of each egg.

Fry the Churro Pops

  • Heat oil in a deep skillet to 350°F (175°C).
  • Fry the churro eggs for 2-3 minutes per side until golden brown.
  • Drain on paper towels.

Coat the Churros

  • Roll the warm churro eggs in the cinnamon-sugar mixture until evenly coated.

Decorate and Serve

  • Drizzle with melted white chocolate or pastel icing.
  • Sprinkle with decorative sprinkles.
  • Let the icing set for 15 minutes before serving.

Enjoy

  • Serve in a decorative jar or on a platter for a festive Easter treat.